Serious eaters and drinkers will be happy to find the authentic regional cuisine on offer here, handled extremely well by an energetic brigade in the open kitchen of this loft, which is both a brasserie, gourmet food store and a workshop. An absolute must is the roast demi-pigeonneau (half-squab) from Chez M. Terrien with foie gras, or the roast filet of John Dory with ground cherry emulsion, and top it all off with the crémet Nantais with quince marmalade. The cellar, which is visible right as you enter, is incredibly well-stocked.
Foie gras chaud poêlé aux navets du jardin (warm pan-fried foie gras with garden turnips).
Lamproie de Loire en civet (stewed Loire lamprey eel).
Variations on chocolate.